Blue Cheese Oven Fries
- 2 lb Russet potatoes, unpeeled, washed
- 3 Tbs butter
1 Tbs s.a.l.t. sisters Sel Gris Organic French Sea Salt
Cut potatoes into ½" thick slices or cut into wedges about the same thickness. Let stand in a large bowl of cold water at least 15 minutes. Can be prepared up to 3 hours ahead. Preheat oven to 425°. Drain potatoes and pat dry on paper towels. Place butter in 10x15 inch jelly roll pan. Place in over until butter melts. Add potatoes, drizzle with EVOO and sprinkle with Sel Gris Sea Salt. Toss until potatoes are thoroughly coated. Spread out in an even layer and back for 20 minutes. Turn potatoes with a long spatula, then return to oven and continue baking until potatoes are tender, crusty and golden brown, about 10-15 minutes Serve immediately with Blue Cheese Sauce.
Blue Cheese Sauce
- 1 cup mayonnaise
- ½ cup crumbled Maytag or other blue cheese (about 3oz)
- ½ cup half and half
- ¼ cup sour cream
- 1 Tbs freshly squeezed lemon juice
- Tsp Worcestershire sauce
- Freshly ground black pepper
- 1 tsp s.a.l.t. sisters Sel Gris Organic French Sea Salt
Combine all ingredients in a medium size saucepan. Heat thoroughly until warm and bubbly.